Banner advertisements by bbqads.com

Re: Holding a whole pork loin


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Cape Cod on June 24, 2014 at 17:01:00:

In Reply to: Re: Holding a whole pork loin posted by Jackitup on June 23, 2014 at 22:05:12:

I am cooking it at home and then transporting it to a local club. There is a happy hour, or hour and a half, and then a pot luck meal will be served. I will slice at the site. I am now planning, based on the feedback you both gave, to cook it to 135 and then sear it on site. I don't need the hour and a half cocktail hour.

Thanks for all of your help. It is imperative that this event goes well.


Follow Ups:



The BBQ Forum Home Page

Source:
c-24-63-244-78.hsd1.ma.comcast.net
24.63.244.78
Mozilla/5.0 (iPad; CPU OS 7_0_3 like Mac OS X) AppleWebKit/537.51.1 (KHTML, like Gecko) Version/7.0 Mobile/11B511 Safari/9537.53



[ BBQ Search ]